Eat radish in winter and ginger in summer. Almost everyone knows this saying. From the literal meaning, we can see that eating radish after the weather gets cold has many benefits. Although it's not winter yet, the weather is already extremely low. It's going to snow in the Northeast in the next few days, which is no different from winter.

During this period, radishes are on the market in large quantities. All kinds of radish, white radish, and carrots are available in the vegetable market. Which one do you prefer to eat?

In our family, white radish is more popular. Although it is unrealistic to eat it directly, it tastes great when used to make soup, make radish balls, or pickle radish.

Does anyone like pickled radish? Get up in the morning and have a bowl of white porridge, paired with salty, delicious, crispy radish, it's really enjoyable. Eating more radishes in autumn and winter is nourishing and beneficial to your health. But for pickled radishes, you should remember not to just add salt. Check out the 50-year-old method that grandma used to pickle them to make them crispier.

Ingredients: white radish, white sugar, spicy millet, ginger, garlic, rice vinegar, dark soy sauce, light soy sauce

1. Wash the radish, do not peel it, and marinate with the skin. Prepared, pickled and crispier. Cut the white radish into quarters, and then cut it into pieces with a knife blade. The so-called knife blade means that the three pieces of radish are not cut in the middle, so that they taste crisper. You can try it.

2. Then add 2 tablespoons of sugar to the radish, mix well and then marinate for about 20 minutes until the water comes out. During the process of pickling the radish, we cut the millet into small pieces, shred the ginger, slice the garlic, and set it aside for later use.

3. After the radish is pickled, pour out the water, then add 1 spoon of dark soy sauce, 4 spoons of light soy sauce, 1 spoon of white sugar, 6 spoons of rice vinegar, and then add spicy millet. , put the ginger and garlic in, put on gloves and stir constantly until evenly mixed, then you can put it in the refrigerator to marinate.

4. The radish will be pickled for about one night, and it will be very crispy and delicious. It is very enjoyable to eat. It is very enjoyable to take it out in the morning and use it as a pickle for rice.

Spicy and sour, refreshing and appetizing, this little pickle is sure to be enjoyed by the whole family when served to the table. The preparation is also super simple and can be eaten in just one night. After friends learn this trick, you can start it at home.

Tips:

Don’t just add salt to pickle radish. Let me teach you a trick: replace the salt with sugar, and the pickling effect will be better. The taste is not that harsh, and it is not too salty. It tastes crisper and more delicious.